Half-Day Cooking with Shellfish course Menu A
On this new half day course, we’ll debunk the myths around cooking with shellfish to give you the confidence to buy it from your fishmonger or supermarket to cook at home. The recipes include Mussels with bayonne ham and shallots – a fab dish from Rick’s Long Weekends.
Allergen advice
This course contains; Crustaceans, Molluscs, Fish, Milk, Gluten, Soya & Sulphites.
In most cases we can make adjustments to courses for allergies. Please contact us to discuss any dietary or allergy requirements.
2025
- La moucalade
- David Thompson’s yellow curry with prawns and lotus shoots
- DEMO – Razor clams Shangurro
- Selecting, cleaning and cooking mussels
- Selecting, preparing and cooking prawns
- Making a curry paste
- Selecting, preparing and cooking razor clams
Arrive – watch our chefs demo two dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Demo – time to relax with a cup of coffee or glass of wine and watch our chef demonstrate the final dish of the day
Finish – you will be presented with a certificate and recipes plus a chance to browse our shop with an exclusive voucher.
If you have more questions about our courses click here.
Fantastic course – great balance of hands-on experience and demonstration.
Staff were incredible, nothing was too much trouble.
Superb on every level. So welcoming, encouraging and non-judgemental.
This course exceeded my expectations.
Really appreciated the setting, quality and experience of the chefs and staff, and of course their patience!
All the staff were helpful and friendly. Recipes were not daunting but were special enough that I felt impressed with what I had achieved.
COURSE DATES
